The Duce Raymond Podcast

#meatmitch #duceraymond #kansascitybbq #competitionbbq #bbqpodcast 

How do you go from selling golf equipment to becoming a world-champion pitmaster and building one of Kansas City's most recognizable barbecue brands?

In this episode of The Duce Raymond Podcast, Chef Duce sits down with Mitch Benjamin, better known as Meat Mitch, for an inside look at his journey from backyard barbecue enthusiast to championship-winning pitmaster, restaurateur, and creator of the internationally recognized Meat Mitch sauces and rubs.

Mitch's journey into barbecue started with a neighbor, a backyard smoker, and a passion for competition BBQ. What began as a hobby eventually turned into a successful career, with major victories on the competition circuit, the creation of his famous WHOMP! BBQ Sauce, and the growth of a brand that reaches barbecue enthusiasts around the world.

But some of Mitch's biggest opportunities came from unexpected places. He shares how his friendship with baseball legend George Brett helped introduce Meat Mitch to a national audience during the 2012 MLB All-Star festivities, how he brought authentic American barbecue to Paris, and what it took to turn his competition success into thriving restaurants, including Char Bar Smoked Meats & Amusements and Meat Mitch Barbecue.

Chef Duce and Mitch also dive into the business behind barbecue, discussing the challenges of developing and manufacturing sauces and rubs, maintaining consistency, expanding into restaurant and airport locations, and knowing when to step away from competition BBQ to focus on growing a brand.

Beyond the business, they explore the importance of mentorship, relationships, creativity, and the barbecue community. Mitch shares stories from his years on the competition circuit, the inspiration behind his cookbook BBQ Revolution, and why his passion for barbecue continues to evolve.

Whether you're a backyard pitmaster, competition BBQ enthusiast, restaurant owner, entrepreneur, or simply someone who loves great barbecue, this conversation offers a fascinating look at what it takes to turn a passion for smoking meat into a lasting business.

00:00 - Meet Mitch Benjamin: The Man Behind Meat Mitch
01:32 - Windy City Smokeout, Golf & Major BBQ Events
04:44 - From the Golf Industry to Barbecue
06:29 - How Mitch Got Hooked on Competition BBQ
09:03 - Creating WHOMP! Sauce & Building a BBQ Empire
10:24 - How George Brett & the MLB All-Star Game Changed Everything
13:19 - Bringing Championship BBQ to Kansas City Airport
14:41 - Growing Meat Mitch: Restaurants vs. Retail
17:57 - Why Kansas City Is a BBQ Powerhouse
18:49 - The Story Behind WHOMP! BBQ Sauce
21:34 - The Challenges of Producing BBQ Sauces & Rubs
24:18 - Bringing American BBQ to Paris & Writing a Cookbook
29:41 - Why Mitch Stepped Away From BBQ Competitions
33:47 - BBQ Education & Learning From the Best
38:20 - Creating New BBQ Products & Innovative Flavors
41:32 - Glass vs. Plastic: The BBQ Sauce Packaging Debate
43:22 - What's Next for Meat Mitch?
46:49 - Growing a BBQ Brand Through Social Media
50:06 - Mentorship, Friendship & the BBQ Community
55:05 - Final Thoughts & Where to Find Meat Mitch

Follow Meat Mitch on Social: 
Instagram: https://www.instagram.com/meatmitch/ 
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Tik-Tok: https://www.tiktok.com/@meatmitch?lang=en 
Linkedin: https://www.linkedin.com/in/mitch-benjamin-6a8333b2/ 
Website: https://meatmitch.com/ 
Cookbook: https://meatmitch.com/products/bbq-revolution-innovative-barbecue-recipes-from-an-all-star-pitmaster?srsltid=AU7gw4VtOs8D3BH5zvIDE1g34XUYHdTlK1GYtGIH6RAXkdI3IQh08hnX 

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#bbq #barbecue #gquebbq #bbqrestaurant #duceraymond

What does it really take to turn a passion for barbecue into a successful restaurant business?

In this episode of The Duce Raymond Podcast, Chef Duce sits down with Jason Ganahl, founder of GQue BBQ, to talk about his journey from competition barbecue to building one of Colorado’s most successful BBQ brands.

After becoming a KCBS-certified judge and eventually competing himself, Jason took an enormous leap—selling three properties and investing roughly $400,000 of his own money to open the first GQue BBQ. More than a decade later, that gamble has grown into multiple locations and an expanding barbecue business.

Jason and Duce break down what it actually takes to build and scale a BBQ restaurant, including choosing the right locations, developing great managers, maintaining consistency, creating customer loyalty, handling negative reviews, and adapting to rising food costs. Jason also explains why great barbecue alone isn’t enough and why creating an experience worth paying for is essential to long-term success.

Beyond barbecue, they discuss entrepreneurship, leadership, discipline, fitness, faith, and Jason’s philosophy that success isn’t about opening as many restaurants as possible—it’s about building great teams, profitable locations, loyal customers, and a business that can make a positive impact.

Whether you’re a pitmaster, restaurant owner, BBQ competitor, entrepreneur, or simply love great barbecue, this episode offers an inside look at what it really takes to turn a passion for BBQ into a successful business.

00:00 – Meet Jason Ganahl: From Competition BBQ to GQue BBQ
01:01 – How Duce and Jason First Met Through BBQ
01:55 – From BBQ Competitor to Restaurant Owner
03:50 – He Risked $400,000 to Open His First BBQ Restaurant
08:13 – What Competition BBQ Taught Him About Restaurants
15:04 – The Secret to Turning Customers Into Regulars
17:26 – How GQue Grew Beyond One Restaurant
21:02 – The Hardest Part of Scaling Great BBQ
22:52 – Why Building People Builds Better Restaurants
24:52 – What Makes a Great Restaurant Manager?
29:55 – The Restaurant Location Mistake He'd Never Make Again
33:55 – Why GQue's Newest Location Changed Everything
35:07 – “Slow Food Fast”: The Future of BBQ Restaurants
37:55 – Why You Can't Let Bad Reviews Control Your Restaurant
40:42 – How Rising Meat Prices Are Changing BBQ Restaurants
44:41 – What's Next for GQue BBQ?
46:47 – Why Jason Doesn't Want to Grow Just to Grow
50:34 – Building a Business That Can Give Back
51:39 – What Does Success Look Like 10 Years From Now?
53:05 – Why Fitness Makes Him a Better Leader
56:53 – Jason's Message to Duce + Final Thoughts

Follow GQue BBQ on Social: 
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Tik-Tok: https://www.tiktok.com/@gquebbq?lang=en
Linkedin: https://www.linkedin.com/company/gque-championship-barbeque/ 
Website: https://gquebbq.com/
Cookbook: https://gquebbq.com/cookbook/ 

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#grilldads #foodnetwork #guyfieri #foodcontentcreator #podcast

In this episode of The Duce Raymond Podcast, Duce sits down with Mark Anderson and Ryan Fey, better known as the Grill Dads. From their early careers in advertising and marketing to winning a Food Network competition created by Guy Fieri, Mark and Fey share the incredible story behind one of the most recognizable food brands on social media.

The Grill Dads discuss how a passion for cooking, backyard barbecues, and entertaining friends eventually turned into sold-out restaurant pop-ups, national television appearances, and a thriving content business. They reveal what it was really like working with Food Network, why they ultimately chose to leave television behind, and how they built a successful brand on their own terms.

The conversation dives deep into the realities of content creation, social media growth, brand partnerships, entrepreneurship, and the lessons they've learned from years of creating food content. Duce and the Grill Dads also discuss their partnership with Sweet Baby Ray's, the evolution of food media, viral restaurant videos, Chicago food culture, Gene & Jude's, tavern-style pizza, and the responsibility creators have when spotlighting small businesses.

Mark and Fey also share valuable advice for content creators looking to grow their audience, build a sustainable business, and avoid relying solely on social media platforms. Whether you're a food creator, entrepreneur, barbecue enthusiast, restaurant owner, or simply a fan of great food stories, this episode is packed with insights, laughs, and behind-the-scenes stories from two of the most successful personalities in the food content world.

In this episode:

• How the Grill Dads got discovered by Guy Fieri
• Winning their Food Network competition series
• Why they left Food Network
• Building the Grill Dads brand
• Creating viral food content
• The Sweet Baby Ray's partnership
• Chicago pizza, Italian beef, and food culture
• Restaurant reviews and food tourism
• Entrepreneurship and brand building
• Advice for creators and influencers
• The future of the Grill Dads
• The future of Duce's Wild

For more barbecue, grilling, entrepreneurship, restaurant stories, and conversations with some of the biggest names in food, subscribe to The Duce Raymond Podcast.

00:00 - Meet the Grill Dads
00:48 - How Guy Fieri Changed Everything
03:30 - Building a Food Brand From Scratch
05:43 - Why They Walked Away From Food Network
08:15 - The Sweet Baby Ray's Story
11:23 - The Buc-ee's Video That Exploded
12:35 - How They Find Viral Food Spots
14:22 - The Secret Behind Chicago's Best Pizza
17:11 - Restaurants They Refuse to Review
19:42 - Inside the Future of Duce's Wild
21:16 - Gene & Jude's & Chicago Food Legends
23:13 - What Happens When Cameras Enter a Restaurant
25:44 - Their Wild New Show: Grill'n After Dark
28:01 - The Reality of Food Entrepreneurship
30:32 - Why Content Creation Never Stops
32:55 - The Biggest Mistake New Creators Make
34:31- Don't Build Your Business on Social Media
35:52 - What's Next for the Grill Dads

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People: https://people.com/food/mark-anderson-ryan-fey-tater-tot-egg-skillet-recipe/
Grill'n After Dark: https://www.tastemade.com/shows/grilling-after-dark
Website: https://thegrilldads.com/

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#bbq #pitmaster #podcast #bbq 

In this episode of The Duce Raymond Podcast, Duce sits down with Heath Riles — world champion pitmaster, award-winning BBQ entrepreneur, content creator, and one of the most respected names in barbecue. From competition BBQ and Memphis in May to product development, social media, retail growth, and building a national BBQ brand, this conversation is packed with insight for anyone who loves barbecue, grilling, food content, and the business behind it.

Heath shares the real story behind his rise in the BBQ world, including how long the journey actually took, the grind of starting from a small town in Mississippi, and the hard work that went into building the Heath Riles BBQ brand. Duce and Heath also talk about the advice Heath received from Sweet Baby Ray’s Dave Raymond, why putting your own name on a product can change everything, and how Heath turned that decision into a fast-growing barbecue business.

The conversation dives deep into Heath’s success in competition barbecue, including his incredible run at Memphis in May, where he has won the rib category three out of the last four years and earned the title of 2025 Grand Champion. Heath breaks down what makes a perfect rib, the fine line of tenderness in competition BBQ, and why ribs are one of the hardest categories to win consistently.

Duce and Heath also get into the modern side of barbecue — the importance of social media, food videos, recipe content, online sales, retail expansion, and what it really takes to keep a BBQ brand growing in today’s crowded digital landscape. Heath also shares what goes into his product development process, how detailed he gets with rubs and sauces, what his weekly podcast schedule looks like, and where he wants the Heath Riles brand to be in the next five years.

0:00 Duce Welcomes BBQ Legend Heath Riles
2:53 The Untold Story Behind Heath Riles’ Rise in BBQ
6:24 The Branding Advice Heath Got From Sweet Baby Ray
12:46 How Heath Riles Won Memphis in May
16:43 The Secret to a Perfect Rib Bite
18:15 Building a BBQ Brand Before Social Media
20:14 What Matters Most in the BBQ Business
25:54 Inside Heath Riles’ Podcast and Content Machine
31:57 Why Filming BBQ Videos Is Harder Than It Looks
35:56 Royal Oak, Competition BBQ, and Sweet Baby Ray Stories
39:27 Heath’s Dream Farm Setup for BBQ and Filming
43:59 Outro and What’s Next

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Pinterest: https://www.pinterest.com/heathrilesbbq/
Linkedin: https://www.linkedin.com/in/heathrilesbbq/
Website: https://www.heathrilesbbq.com/

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#weightlossjourney #pitmaster #fitness

Season 3 of The Duce Raymond Podcast kicks off with a powerful and unfiltered conversation with Ethan Suplee — known for his roles in American History X, Remember the Titans, The Wolf of Wall Street, and My Name Is Earl. In this episode, Chef Duce and Ethan go far beyond the typical “before and after” transformation story and dive into what really happens after losing over 300 pounds. Ethan opens up about sobriety coming before weight loss, the mental battle that doesn’t disappear when the weight does, hitting 14% body fat and still feeling incomplete, and the hidden emotional toll of loose skin and identity shifts. 

They unpack the psychology of hedonic hunger, why labeling foods as “good” or “bad” can backfire, how sleep may matter more than the gym, and what sustainable nutrition actually looks like after decades of trial and error. From BBQ breakdowns and meal prep staples to VO2 max, longevity, fiber, cholesterol, and balancing Hollywood with health, this episode blends food, fitness, addiction recovery, and self-worth into one of the most honest conversations of the season. Ethan also shares insights from hosting his podcast American Glutton and writing his upcoming memoir. If you’ve ever chased a number on the scale, battled addiction, struggled with body image, or wondered why transformation doesn’t automatically bring fulfillment, this conversation is for you.

00:00 – Identity, Food & Transformation
1:14 – Beef Ribs, Brisket & Plate Cuts Explained
3:46 – BBQ in New York vs. Florida vs. the Midwest
6:05 – Meal Prep That Actually Works
7:20 – “Weight Loss Is NOT the Finish Line”
10:45 – The Devastating Doctor Visit That Changed Everything
13:20 – The DEXA Scan That Should Have Felt Like Victory… But Didn’t
15:10 – The Hidden Shame That Doesn’t Disappear After Weight Loss
18:02 – Duce’s 11% Body Fat Reality Check
20:42 – Loose Skin After Massive Weight Loss
22:40 – Ethan Pushes Duce on Skin Surgery
24:18 – The Biggest Misconception About Drastic Weight Loss
27:30 – Why You Eat When You’re Not Hungry
30:46 – Sobriety Before Weight Loss
35:54 – From Keto & Crash Diets to Balance
39:48 – Why Sleep Beats Steps & Lifting
41:53 – Cardio, Aging, and Letting Go of Muscle
44:53 – Meal Prep Without Obsession
49:26 – Nuts, Calories & Keto Mistakes
52:35 – The 30g Rule for Heart Health
54:24 – Balancing Acting, Podcasting & Writing a Memoir
58:15 – Brisket, Carbs & Overrated Advice
1:02:18 – From American Glutton to Duce’s Wild Restaurant

Follow Ethan Suplee on Social: 
Instagram: https://www.instagram.com/ethansuplee/
American Glutton IG: https://www.instagram.com/Americangluttonpodcast
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Apple Podcast: https://podcasts.apple.com/us/podcast/american-glutton/id1490933138
Spotify: https://open.spotify.com/show/2b1LhRrfPMeTyX1RWczZUq?si=8aaa93a8d8e1419a
IHeart Radio: https://www.iheart.com/podcast/966-american-glutton-53962438/
Life Long with Ethan Suplee: https://2way.tv/ETHANSUPLEE/
Website: https://www.americanglutton.net/

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#grilling #bbq #podcast 

In this episode of The Duce Raymond Podcast, Duce sits down with Maciej Zurawski of Grillin With Dad to talk about what it really takes to turn backyard barbecue into a full-time content business. Maciej breaks down how he and his wife built Grillin With Dad together, why her marketing background was key to scaling the brand, and what it’s like working side-by-side as spouses while running a family-based business from home. They dive into creator growth strategies, including lifestyle content beyond BBQ, landing brand deals like The Farmer’s Dog, getting recognized in real life, and building authentic connections with an audience. Maciej also shares smart business insights on why Grillin With Dad operates two separate websites, how recipe SEO and ad monetization work, the importance of owning your audience through websites and email lists, and why creators need multiple income streams instead of relying solely on social media algorithms. The conversation wraps with food, family, and fire as they talk ribs, backyard cooking, and what’s next for Grillin With Dad—making this a must-watch episode for BBQ fans, food creators, and anyone looking to grow a sustainable digital brand.

00:00 – Backyard BBQ Meets Content Creation
04:04 – From Poland to the Pit
07:05 – From Finance to Full-Time BBQ Creator
09:53 – Social Media Changed BBQ Forever
12:19 – How to Grow as a BBQ Content Creator
14:36 – Shorts vs Long-Form BBQ Content
18:56 – Learning to Edit BBQ Videos From Scratch
20:44 – Turning BBQ Rubs Into a Real Business
24:43 – Cooking for the Backyard, Not the Showroom
26:14 – The Power of the BBQ Community
29:40 – What’s Next for Grillin With Dad
31:21 – Brand Deals That Actually Work
37:39 – Building a Business With Your Spouse
41:26 – When Your Dog Gets a Brand Deal
44:45 – Getting Recognized in Real Life
46:22 – Why Grillin With Dad Runs Two Websites
54:25 – What’s Next at the Grill

Follow Maciej Zurawski on Social: 
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YouTube: https://www.youtube.com/@GrillinWithDad
Recipe Website: https://grillinwithdad.com/
Shopify Website: https://shopgwd.com/

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#podcast #barbecue #grilling #pitmaster  

Join Duce Raymond as he sits down with legendary author, TV host, and global grilling authority Stephen Raichlen for one of the most insightful BBQ conversations ever on The Duce Raymond Podcast. Stephen breaks down the real process behind writing bestselling cookbooks like The Barbecue! Bible, how traveling to 75 countries shaped his approach, and why today’s publishers want strong platforms and tight, high-impact recipe collections. Duce and Stephen dive into the evolution of barbecue—from Texas traditions to fusion flavors to the rise of a new generation of pitmasters—and explore why each era needs its own voice in BBQ storytelling. Stephen shares his best writing advice, the future of cookbooks, and why he’s committed to supporting new creators in the BBQ community. He also teases major projects, including the return of Barbecue University at a stunning California ranch and a new documentary on the history of barbecue. Whether you're a pitmaster, food lover, or aspiring cookbook author, this episode is packed with wisdom, inspiration, and behind-the-scenes stories from one of barbecue’s most influential figures. Watch the full episode and join the conversation.

00:00 - The Origins of Cooking
1:36 - How Stephen Raichlen Discovered Barbecue
3:08 - The Culinary Process Behind Babi Guling
5:42 - Japanese Griddling, Indonesian Flavors & 75 Countries of BBQ
8:15 - Inside Project Griddle
12:47 - The Grill Collection
16:38 - The Pros and Cons of Modern Cooking Innovations
18:00 - BBQ Content in the TikTok Era
21:39 - Are Cookbooks Dead?
23:33 - The Truth About Writing a Cookbook
31:12 - The Evolution of Barbecue
33:11 - Mentorship, Storytelling, and Amplifying New Voices
35:53 - At The Heart of BBQ

Follow Stephen Raichlen on Social: 
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LinkedIn: https://www.linkedin.com/in/steven-raichlen-a9386710/v
YouTube: https://www.youtube.com/@stevenraichlenofficial
Website: https://barbecuebible.com/

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#bbq #smoker #podcast 

In this episode of The Duce Raymond Podcast, Duce sits down with Jared Robertson, President of Southern Pride, the legendary family-owned company that revolutionized the barbecue industry with its fully automatic, wood-burning, gas-fired, and electric smokers. From the brand’s origins in the 1970s to today’s state-of-the-art designs, Jared shares how Southern Pride continues to lead the way in precision engineering, consistency, and durability for pitmasters and restaurant owners worldwide. Duce and Jared dive deep into the evolution of barbecue technology, the launch of new models like the SRG 400 and SRG 800, the comeback of the SC 100, and the development of the massive SPK 1400 and 2000-pound smokers used by top operations around the country. They also talk craftsmanship, innovation, and the future of commercial barbecue equipment — all while highlighting what makes Southern Pride a trusted name in professional BBQ. Whether you’re a pitmaster, restaurant owner, or true barbecue enthusiast, this episode gives an inside look at the machines, minds, and passion behind some of the best barbecue in the world.

00:00 – The Southern Pride Story Begins
3:30 – The Robertson Legacy
10:27 –  Building the Cadillac of Smokers
19:03 – Why Southern Pride Smokers Last
23:35 – The Smoker That Gave Pitmasters Their Life Back
31:09 – Why The MLR-150 Turned Heads On The BBQ Circuit
33:16 – Why Old-School BBQ Doesn’t Work Today
37:26 – How Caterers Can Boost Profits
43:43 – The Hard Lessons Of Leading A Family-Run Company
56:39 – The Wild Journey Of Southern Pride’s Move
1:00:16 – How Ole Hickory Took Inspiration From Southern Pride
1:05:23 – How Southern Pride Uses Million-Dollar Amada Lasers
1:10:10 – What Smoker You Should Buy
1:13:22 – What’s New at Southern Pride
1:23:43 – Wrapping It Up

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LinkedIn: https://www.linkedin.com/company/southern-pride-smokers/ 
YouTube: https://www.youtube.com/user/SouthernPrideBBQ
Website: https://www.southernpride.com/

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#bbqcompetition #bbq #podcast 

In this episode of The Duce Raymond Podcast, Duce sits down with pitmaster Richard Fergola of Fergolicious BBQ to talk about his rise from wrestling coach to barbecue champion, seasoned pitmaster, and BBQ educator. They dive into Richard’s journey on the competition circuit, the lessons he’s learned from years of perfecting Kansas City–style barbecue, and what it takes to stay passionate in an ever-changing food world. From starting Fergolicious BBQ to appearing on national TV, Richard shares real insights on branding, business, and the art of authentic barbecue. If you love smoked meat, competition BBQ, or stories of turning passion into purpose, this episode is packed with fire, flavor, and inspiration.

00:00 – From Wrestling Coach to Pitmaster
5:23 – Inside the BBQ Competition World
12:14 – How BBQ Pitmasters Changed Everything
18:11 – Inside the World’s Biggest BBQ Competition
28:27 – Is Competition BBQ Dying Out?
34:05 – The Truth About Teaching BBQ Classes
40:55 – Pellet Grills vs. Offset Smokers
46:51 – Why Offset Cooking Still Reigns 
49:21 – The Ultimate Backyard BBQ Setup 
51:26 – The Power of BBQ Content
57:21 – Richard's Life on the Road
59:32 – Why Pitmasters Are Skipping the American Royal
1:03:00 – How to Handle Pressure in BBQ Competitions
1:07:13 – Richard’s Step-by-Step Guide to Competition Brisket
1:10:51 – What’s Next for Fergolicious BBQ

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Website: https://www.fergoliciousbbq.com/

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#podcast #foodnetwork #pizza #italianfood

On this episode of The Duce Raymond Podcast, Duce sits down with Chicago’s own Jeff Mauro—the Food Network Star Season 7 winner, Emmy-nominated host of Sandwich King, and longtime co-host of The Kitchen—to dive deep into his journey from catering and comedy to TV stardom and building Mauro Provisions. Jeff opens up about growing up in a big Italian-American family, the hustle it took to break into Food Network, and what it really means to run restaurants like a true business. From the lessons learned through failure and the importance of strong business partners, to creating Mauro Provisions and shipping Chicago staples like Italian beef, giardiniera, and craft rubs nationwide, Jeff shares raw insights into entrepreneurship, food, and family. If you’re a fan of Food Network, sandwiches, Chicago food culture, or simply want to hear an inspiring behind-the-scenes story of passion, discipline, and perseverance, this episode is packed with laughs, wisdom, and a few heartfelt moments you won’t forget.

00:00 – Sandwich King Origins & Chicago Roots
5:55 – Pizza, Johnny’s Beef & Growing Up Italian
19:35 – From Taste of Chicago to Food Network Star
27:12 – Jeff Mauro’s Path to Becoming a Chef
36:24 – Reaction to Guy Fieri being on Joe Rogan’s Podcast
40:18 – Inside Food Network Star
45:31 – Life After Winning Food Network Star
51:29 – Why TV Chefs Still Have Lasting Power
59:40 – Behind the Scenes of The Kitchen
1:06:06 – The Rise & Fall of Pork and Mindy’s
1:14:47 – Why Partnerships Matter in Restaurants
1:16:25 – Jeff Mauro Explains Mauro Provisions
1:29:03 – Closing Thoughts

Follow Jeff Mauro on Social: 
Instagram: https://www.instagram.com/jeffmauro/?hl=en
Facebook: https://www.facebook.com/TheRealJeffMauro \
YouTube: https://www.youtube.com/@jeffmaurosandwichkingdom/videos 
Tik-Tok: https://www.tiktok.com/@jeffreymauro?lang=en 
X: https://x.com/JeffMauro 
Linkedin: https://www.linkedin.com/in/jeff-mauro-03092b7b/ 
Mauro Provisions: https://mauroprovisions.com/ 
Podcast: https://comeonover.com/ 

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Linkedin: https://www.linkedin.com/company/sweet-baby-ray's-catering/?viewAsMember=true     
Website: https://www.sweetbabyraysbbq.com/